Log in

Relevant bibliographies by topics / Solid state fermentation; Chitin; Bacteria

Contents

Journal articles
Dissertations / Theses
Book chapters

Academic literature on the topic 'Solid state fermentation; Chitin; Bacteria'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Solid state fermentation; Chitin; Bacteria.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Solid state fermentation; Chitin; Bacteria"

1

Roche, N., A. Venague, C. Desgranges, and A. Durand. "Use of chitin measurement to estimate fungal biomass in solid state fermentation." Biotechnology Advances 11, no. 3 (1993): 677–83. http://dx.doi.org/10.1016/0734-9750(93)90036-m.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, and Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation." Microorganisms 9, no. 9 (2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

Full text

Abstract:

Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation after spray drying and cold air drying. However, the tolerance of bacterial cells obtained from liquid-state fermentation to acid stress was significantly higher than that from solid-state fermentation. The analysis at physiological level indicated that under acid stress, cells from liquid-state fermentation displayed a more solid and complete membrane structure, higher cell membrane saturated fatty acid, more stable intracellular pH, and more stable activity of ATPase and glutathione reductase, compared with cells from solid-state fermentation, and these physiological differences led to better tolerance to acid stress. In addition, transcriptomic analysis showed that in the cells cultured from liquid-state fermentation, the genes related to glycolysis, inositol phosphate metabolism, and carbohydrate transport were down-regulated, whereas the genes related to fatty acid synthesis and glutamate metabolism were upregulated, compared with those in cells from solid-state fermentation. In addition, some genes related to acid stress response such as cspA, rimP, rbfA, mazF, and nagB were up-regulated. These findings provide a new perspective for the study of acid stress tolerance of L. paracasei Zhang and offer a reference for the selection of fermentation methods of LAB production.

APA, Harvard, Vancouver, ISO, and other styles

3

Suresh, P. V., N. M. Sachindra, and N. Bhaskar. "Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates." Journal of Food Science and Technology 48, no. 3 (2011): 349–56. http://dx.doi.org/10.1007/s13197-011-0252-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Zhang, ShanTing, Yan Shi, ShuLi Zhang, Wei Shang, XueQin Gao, and HaiKuan Wang. "Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation." Food Control 41 (July 2014): 1–6. http://dx.doi.org/10.1016/j.foodcont.2013.12.026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Fomicheva, N. V., G. Yu Rabinovich, E. A. Prutenskaya, and Yu D. Smirnova. "Microbiologic assessment of accelerated solid-state fermentation of agricultural organic wastes." Proceedings of Universities. Applied Chemistry and Biotechnology 11, no. 2 (2021): 236–43. http://dx.doi.org/10.21285/2227-2925-2021-11-2-236-243.

Full text

Abstract:

Livestock and poultry wastes, when effectively managed, become feedstock for organic fertiliser production. Researchers from the All-Russian Research Institute of Reclaimed Lands, the branch of Federal Research Center “V.V. Dokuchaev Soil Science Institute”, proposed an accelerated regimen of cattle manure solid-phase fermentation with peat: 48 h at 37 °C, then 48 h at 60 °C and 24 h at 37 °C, terminating with nat-ural cooling of the fermented mass. A distinctive feature of the proposed accelerated fermentation is maintenance of set-point temperatures. The aim of the work is to perform a microbiological evaluation of the process of accelerated solid-phase fermentation. An experiment was carried out in a 1.75 dm3 laboratory fermenter. During the fermentation, we studied the number of microorganisms, which use organic and mineral nitrogen forms, using the limiting dilution method, as well as the species membership by mass spectrometry. The experimental findings showed that the temperature regime of the main fermentation steps yielded the maximum number of mesophilic and thermophilic nitrogen-transforming microorganisms. Their active growth caused the intensive transformation of the fermented mixture, as evidenced by mesophilic and thermophilic mineralisation coefficients. At the end of the process, the linear mineralisation coefficients were used to assess the completion of the fermentation product transformation and stabilisation. The fermentation product comprised a high number of nitrogen-transforming microorganisms (on average, 3.5±0.3•108 COE/g on a dry weight basis). The determination of the microbiota species membership in the fermented mass and the final product confirmed that the process temperature regime ensured the elimination of the sanitary-indicatory microorganisms present in the original mixture (E. coli, Citrobacter, Proteus). In addition, during pasteurisation, this regime led to the active development of non-pathogenic Bacillus bacteria (B. megaterium, B. subtilis, B. licheniformic, B. pumilus and B. altitudinis). The fermentation product is recommended for use as an environmentally safe organic fertiliser based on the microbiological evaluation.

APA, Harvard, Vancouver, ISO, and other styles

6

Wang, Lifeng, Jing Zhang, Qiang Yuan, Huihui Xie, Jiayi Shi, and Xingrong Ju. "Separation and purification of an anti-tumor peptide from rapeseed (Brassica campestris L.) and the effect on cell apoptosis." Food & Function 7, no. 5 (2016): 2239–48. http://dx.doi.org/10.1039/c6fo00042h.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Suresh, P. V., P. Z. Sakhare, N. M. Sachindra, and P. M. Halami. "Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum." Journal of Food Science and Technology 51, no. 8 (2012): 1594–99. http://dx.doi.org/10.1007/s13197-012-0676-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Wu, Pengyu, Jing An, Liang Chen, et al. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations." Microorganisms 8, no. 11 (2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

Full text

Abstract:

The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.

APA, Harvard, Vancouver, ISO, and other styles

9

Durthi, Chandrasai Potla, Madhuri Pola, Satish Babu Rajulapati, and Anand Kishore Kola. "Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review." Current Drug Metabolism 21, no. 3 (2020): 211–20. http://dx.doi.org/10.2174/1389200221666200421122147.

Full text

Abstract:

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

APA, Harvard, Vancouver, ISO, and other styles

10

Zhang, Nan, Dan Li, XiQing Zhang, Yan Shi, and HaiKuan Wang. "Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics." Food & Function 6, no. 8 (2015): 2620–25. http://dx.doi.org/10.1039/c5fo00411j.

Full text

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Solid state fermentation; Chitin; Bacteria"

1

Davidson, Colin Alexander Bennett. "A biotechnological approach to the total utilisation of crustacean shell waste." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.342031.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Augėnienė, Dovilė. "Fermentuotų augalų produktų panaudojimas mėsos pusgaminių gamyboje." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094904-18115.

Full text

Abstract:

Šio darbo tikslas: nustatyti kietafaze fermentacija fermentuotų topinambų ir lubinų raugų įtaką mėsos pusgaminių kokybei ir saugai Darbo uždaviniai: Įvertinti kietafaze fermentacija (toliau – KF) fermentuotų skirtingomis pienarūgštėmis bakterijomis topinambų įtaką: kiaulienos pusgaminių fizikiniams – cheminiams rodikliams; jautienos pusgaminių fizikiniams – cheminiams rodikliams; lakiųjų junginių pokyčiams jautienos pusgaminiuose. Įvertinti KF fermentuotų skirtingomis pienarūgštėmis bakterijomis lubinų įtaką: kiaulienos pusgaminių fizikiniams – cheminiams rodikliams; jautienos pusgaminių fizikiniams – cheminiams rodikliams; lakiųjų junginių pokyčiams kiaulienos ir jautienos pusgaminiuose. Įvertinti KF fermentuotų skirtingomis pienarūgštėmis bakterijomis topinambų ir lubinų įtaką kiaulienos pusgaminių bendram bakteriniam užterštumui. Eksperimentui atlikti buvo gaminami kiaulienos ir jautienos pusgaminiai su 5 proc. raugu (fermentuotais lubinais ir topinambais, fermentacijai panaudojant tris pienarūgštes bakterijas: P. acidilactici KTU -05-7, P. pentosaceus KTU -05-8, L. sakei KTU -05-6). Naudota metodika: LST ISO 1442:2000 „Mėsa ir mėsos produktai. Drėgmės kiekio nustatymas (pamatinis metodas).; Grau ir Hammo (1956) metodas (vandens rišlumo nustatymas); Soksleto (1879) metodas (riebalų kiekio nustatymas); LST ISO 936:2000 „Mėsa ir mėsos produktai. Bendrojo pelenų kiekio nustatymas; lakiųjųi junginių analizė atlikta dujų chromatografu metodu. Išvados: Fermentuoti lubinų... [toliau žr. visą tekstą]<br>The aim of this paper is to identify the solid state fermentation of Jerusalem artichoke and lupine cultures affect to the quality and safety of meat ready-to-cook. Job tasks: Evaluate the solid state fermentation (thereinafter – SSF) fermente by lactic acid bacteria (thereinafter – LAB) in different Jerusalem artichoke influence: pork ready-to-cook physical- chemical parameters; beef ready-to-cook physical-chemical parameters; changes of volatile compounds in beef ready-to-cook. Evaluate the SSF of fermented in different LAB lupine influence: pork ready-to-cook physical- chemical parameters; beef ready-to-cook physical-chemical parameters; changes of volatile compounds in pork and beef ready-to-cook. Evaluate SFF ferment in different LAB Jerusalem artichoke and lupine influence to pork ready-to-cook impurity. In this experiment pork and beef ready-to-cook have been used with 5 percent product (fermented lupine and Jerusalem artichoke, for fementation were used 3 LAB: P. acidilactici KTU -05-7, P. pentosaceus KTU -05-8, L. sakei KTU -05-6). Methods: LST ISO 1442:2000 Meat and meat products – Determination of moisture content (References method).;Grau and Hamm (1956); Soxlet (1879); LST ISO 936:2000 Meat and meat products – Determination of total ash.; Detection volatile compounds using gas chromatography method. Conclusion: Ferment lupine and Jerusalem artichoke products have reduced pH in pork and beef ready-to-cook. Beef ready-to-cook fermentated with Jerusalem artichoke... [to full text]

APA, Harvard, Vancouver, ISO, and other styles

3

Pei-Yin, Lee. "Bioactivities of Black Soybean by Lactic Acid Bacteria Solid-State Fermentation." 2005. http://www.cetd.com.tw/ec/thesisdetail.aspx?etdun=U0001-2701200514371400.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Lee, Pei-Yin, and 李佩穎. "Bioactivities of Black Soybean by Lactic Acid Bacteria Solid-State Fermentation." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/33396734832504731702.

Full text

Abstract:

碩士<br>國立臺灣大學<br>食品科技研究所<br>93<br>Black soybean is a kind of soybean with dark seed coat. In ancient books and records of Chinese herbs, black soybean frequently played an important role. Black soybean contains many biofunctional compounds and possesses antitumer activity. Since past researches has indicated that the bioactivity of substrates could enhanced after lactic acid bacteria fermentation, the purposes of this project were to investigate the feasibility of using solid-state fermentation of lactic acid bacteria using black soybean as substrate, and to evaluate the bioactivities of the fermented products. The growth condition of lactic acid bacteria were envaluated by observing the changes of pH and cell during fermentation. The result displayed that lactic acid bacteria grew well in the enzymatic hydrolyzed black soybean, but not in the un-treated substrates. In the antioxidant activity, three assay methods were used for determining the antioxidant activities of the fermented black soybean product by different lactic acid bacteria (Lactobacillus plantarum BCRC 12250, Lactobacillus acidophilus BCRC 10695, Bifidobacterium longum BCRC 14602, Bifidobacterium breve BCRC 11846) for various time periods (3, 5, 7 days), and in different types of media (non-enzymatic hydrolyzed medium (N), 0.4% Viscozyme hydrolyzed medium (V), 0.4% Flavozyme: Alcalase=3:2 hydrolyzed medium (P), 0.2% Viscozyme + 0.2% Flavozyme+Alcalase=3:2 hydrolyzed medium (V+P)). Our result indicated that L. acidophilus 3- day-fermentation showed the highest antioxidant ability and was chosen for subsequent studies on anticancer and anti-inflammatory activity. In the anticancer tests, eight kinds of cancer line have been tested, and the gastric cancer cell line, AGS, had the highest sensitivity to the fermented samples. Our results also showed that the fraction extracted by Hexane of L. acidophilus 3-day-fermented product was most effective in inhibiting the proliferation of AGS cell line. In the anti-inflammatory test, crude water extract and WA phase could increase production of TNF-λrom unstimulated RAW 264.7, and the Hex fraction and BtOH fraction had the strongest ability to inhibite of the production of NO from LPS/IFN-γactivated RAW 264.7.

APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Solid state fermentation; Chitin; Bacteria"

1

Steudler, Susanne, Anett Werner, and Thomas Walther. "It Is the Mix that Matters: Substrate-Specific Enzyme Production from Filamentous Fungi and Bacteria Through Solid-State Fermentation." In Solid State Fermentation. Springer International Publishing, 2019. http://dx.doi.org/10.1007/10_2019_85.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Davidson, Colin A. B., and John F. Peberdy. "Fermentation Parameters in Solid State Fermentation of Streptomyces sp. Cultured on Chitin." In Environmental Monitoring and Biodiagnostics of Hazardous Contaminants. Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-1445-7_3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Aranda, Eduardo, Argelia Lorence, and Ma del Refugio Trejo. "Rural production of Bacillus thuringiensis by solid state fermentation." In Entomopathogenic Bacteria: from Laboratory to Field Application. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1429-7_17.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Oktaviani, Lina, Muhammad Yusuf Abduh, Dea Indriani Astuti, and Mia Rosmiati. "Solid-State Fermentation of Agro-Industrial Waste Using Heterofermentative Lactic Acid Bacteria." In Multifaceted Protocols in Biotechnology, Volume 2. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-75579-9_9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!